Easy Summer Blueberry Peach Crumble Recipe
This Blueberry Peach Crumble is an incredibly easy and delicious summer dessert, perfect for using ripe peaches and juicy blueberries. It features a warm, bubbling fruit filling topped with a rustic, crumbly oat topping. It's fast, crowd-pleasing, and reminiscent of farmer's market bounty.
Equipment
- Baking dish 8x8 inch or 9x9 inch
- Large bowl
- Medium bowl
- pastry blender or fork or fingers For making the crumble
- Baking Sheet To place the baking dish on
- Whisk
Ingredients
For the filling
- 2 cups fresh blueberries
- 2.5 cups peeled and sliced peaches About 5-6 medium ripe but firm ones
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 0.25 teaspoon vanilla extract
- 0.5 cup granulated sugar
- 0.25 cup all-purpose flour
For the crumble topping
- 0.5 cup all-purpose flour
- 0.5 cup old-fashioned oats Not instant
- 0.333 cup brown sugar
- 0.25 cup granulated sugar
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter, diced
Instructions
- Prep the Fruit: Preheat your oven to 375°F (190°C). In a large bowl, gently combine your blueberries and sliced peaches. Add the fresh lemon juice, lemon zest, vanilla extract, granulated sugar, and all-purpose flour. Stir everything together carefully until the fruit is well coated. Don't overmix, you don't want to mush the fruit!
- Fill the Dish: Pour the fruit mixture into an 8x8 inch or 9x9 inch baking dish. Spread it out evenly.
- Make the Crumble: In a separate medium bowl, whisk together the flour, old-fashioned oats, brown sugar, granulated sugar, salt, and ground cinnamon for the topping. Scatter the cold, diced butter over the dry ingredients. Now, work the butter into the dry mix using your fingers, a pastry blender, or even a fork, until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Assemble and Bake: Sprinkle the crumble topping evenly over the fruit layer in the baking dish. Place the dish on a baking sheet. Bake for 35-45 minutes, or until the topping is golden brown and the fruit filling is bubbly around the edges.
- Cool Slightly and Serve: Let the crumble cool for about 10-15 minutes before serving. This lets the filling set up just a little. Serve warm, ideally with a scoop (or two!) of your favorite vanilla ice cream or a dollop of whipped cream.
Notes
Tips for Success:
- Cold butter is key for a perfect crumbly texture. Don't overwork the topping mixture.
- Always place the baking dish on a baking sheet to catch any potential overflow.
- Check for doneness by ensuring the topping is golden brown and fruit juices are bubbling.
- You can prepare the fruit filling and crumble topping separately and store them in the fridge, assembling just before baking.
Storage:
- Let cool completely, then cover tightly and store in the refrigerator for 3-4 days.
- Reheat in the microwave or oven. The topping might lose some crispness when stored.
Substitutions & Additions:
- Other fruits like apples, pears, cherries, raspberries, or rhubarb can be used.
- Add chopped nuts (pecans, walnuts, almonds) to the topping for crunch.
- Try adding nutmeg, ginger, or cardamom.
- Use a gluten-free flour blend and certified gluten-free oats for a GF version.
- Sugar in the filling can be slightly reduced if fruit is very sweet, but keep topping sugar amounts for texture.
FAQ:
- Frozen fruit can be used without thawing; you might need to add a bit more flour to the filling and baking time might be longer.
- Ensure butter was cold, mixture wasn't overworked, and oven temp/bake time were correct if the topping isn't crispy; cooling also helps.
- Cold butter is key for a perfect crumbly texture. Don't overwork the topping mixture.
- Always place the baking dish on a baking sheet to catch any potential overflow.
- Check for doneness by ensuring the topping is golden brown and fruit juices are bubbling.
- You can prepare the fruit filling and crumble topping separately and store them in the fridge, assembling just before baking.
Storage:
- Let cool completely, then cover tightly and store in the refrigerator for 3-4 days.
- Reheat in the microwave or oven. The topping might lose some crispness when stored.
Substitutions & Additions:
- Other fruits like apples, pears, cherries, raspberries, or rhubarb can be used.
- Add chopped nuts (pecans, walnuts, almonds) to the topping for crunch.
- Try adding nutmeg, ginger, or cardamom.
- Use a gluten-free flour blend and certified gluten-free oats for a GF version.
- Sugar in the filling can be slightly reduced if fruit is very sweet, but keep topping sugar amounts for texture.
FAQ:
- Frozen fruit can be used without thawing; you might need to add a bit more flour to the filling and baking time might be longer.
- Ensure butter was cold, mixture wasn't overworked, and oven temp/bake time were correct if the topping isn't crispy; cooling also helps.